This is the first week of my new challenge, where I will bake and cook new recipes that are under 30 minutes!
Typically, I would make mushroom risotto when I was craving the delicious dish, but recently, I went to Italy. I tried this Milanese risotto where saffron was added, and I knew I wanted to share it with all of you. It's a fancy recipe that can be made on a time budget. The unique flavors of the saffron really elevate the classic risotto.
Note: the white wine is optional, so if you aren't comfortable with that step, feel free to omit the ingredient.
It is said that the recipe originated in the 1800s when a group of glassmakers who were working on staining the glass of the Duomo cathedral added saffron (used for the glass's pigment at the time) to their dinner, which was risotto.
6 cups chicken or vegetable broth
2 tablespoons butter
1 onion, finely chopped
1 1/2 cups risotto rice
2/3 cup white wine
1 teaspoon saffron
1/4 cup parmesan cheese
Salt and pepper, to taste
In a pot, simmer the broth of your choice. Let it over heat as you move on to the next steps.
In another pan, melt butter. Sauté the onions until golden brown over medium heat. Add the rice and, if you choose, the wine. Make sure to stir it a bit!
Now incrementally add your broth (one cup at a time) to the rice, stirring continuously. Make sure to save about two ladles worth of broth for later.
To the saved broth, add the saffron. Mix until the yellow pigment comes out. Pour this mixture into the rice.
Finish off with cheese, salt and pepper to taste.
- The Bored Baker 👩🏽🍳